Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

CampCook ·

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CampCook
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  • Ref1515, Go Dude!!
  • Just Me, I use cubed beef and cubed pork and cubed venison if available. Usually 60% beef or venison and 40 % pork. I cube about 1/2 by /2 or 1 by 1. It breaks down during the cook but is not so large as to be stringy. Dave
  • Diceman, How portable? Depends on what you are doing. I am average build and strength and can carry the the small around my house to set in the back of the pickup - but it is a strain. If there are ladies around it makes you look macho.[p]My rul…
  • Pharmeggist, My favorite is always the large. But, If it is just the two of us I use the small or mini for steaks and so on. I have built a campsite table for the small and prefer to take it camping. I have done three five pound butts overnite w…
  • Bama Egger, I have an outdoor sink and just keep a bucket under the drain. I carry thew bucket over and empty it in my composte heap. Initially, I wanted to go furthur and include a disposal in the outside sink but have not got around to that yet…
  • Paul K, We use T_Rex exclusively with lamb Racks and they are exquisite. I sear for 2.5 minutes on one side and 2 minutes on the other. Then while the grill temp is coming down I smear a paste on the racks. The paste is a concotion of mint jelly…
  • mattyg, Lo & slo burgers are the best. Start with not too lean burger meat. 1/3 to 1/2 pound patties. Sometimes I stuff them with blue cheese and or green chilies. Season as you like. On the BGE direct at 200 to 225 degrees for 30 to 40 min…
  • JNK, I learned to do that here on the forum. Leg of lamb was fantastic. Got it good and hot like thirdeye's picture and did a couple of minutes on all sides. Then put grate in and finished the leg on the grate to about 124 internal. Absolutely …
  • campCook, OOPS -- should have said 335 degrees instead of 235. That would probably work but take more than an hour. dave
  • RRP, Actually no secret. My wife bought this thing that has a row of sharp little wires that punch through a block. It is supposed to be used to tenderize beef. I won't use it because I maintain it forces surface cantaminents to enter the interio…
  • J Appledog, Great. Give us a report.. Dave
  • JohnM, It took me almost three years to convince my wife to dump the gasser. The only thing i used it for was keeping the first batch of king crab legs warm while I cooked the next batch on the egg.[p]Finally, itwas given to my son for his use. T…
  • chris, Fire it up and get it hot -- like real hot. Dave
  • RRP, Welcome aboard, Jackie. As has been said, we need more females on this forum. The ones already here are very much appreciated. I don't know if it is a Venus vs Mars thing but they seem to offer a wider variety of input than just ribs, ABT's…
  • Retired RailRoader, There are several good chili recipies in the recipe section. If you already have a recipe you like, I would start with that one, do it in a cast iron pot and cook it in the egg uncovered at a dome temp of 300 to 350 degrees.[p]…
  • Chef Arnoldi, Gosh, I hope you meant 400 degrees. Gotta try this one. Dave
  • SmokingInMO, Congratulatons on the good news. The steaks make me hungry. Dave
  • Smoke-N-Smirk!, I've used portobellos a lot. I use them like a pizza and spread toppings on the gill side. One special note, however. We have found they are much better if the gills are removed before cooking. This is easily done. I use a grap…
  • eggor, When I built the table for my small, I put doors on the front and slid in stainless serving pans instead of building actual drawers. It works great. This would be an easy retofit to your table for the large. You can see my table at http:…
  • AU Parker, I think you will be just fine keeping the butt wrapped in the cooler. However. if you need to refrig and reheat don't worry. Some on the forum say tht is the best way to go in the first place. Some suggest reheating in coca cola. goo…
  • Bullet, Actually, we do these on purpose -- a lot. Sort of Naked ABT's For a quicker experience, use hungarians. slice in half and de-seed, fill and grill just until fill melts or peppers show gril marks. Make plenty as they go fast.[p]Here's …
  • Zippy, I usually grab it off the shelf, pay the guy behind the counter, hide it at home to keep it from the kids, pour over ice and enjoy. Never tried it with pecan chips...... But, that's just me Dave
    in Wild Turkey Comment by CampCook May 2005
  • Banker John, Sorry I couldn't reply quicker. We are on the road again and only get to my e-mail when we find a campsite with WiFi -- what is this world coming to?[p]Any way, I was among several that suggest slow cooking burgers. Found the idea i…
  • StubbyQ, Why except burgers? We love the burgers from the egg. Had 'em last night. We do them real slow like 225degrees for an hour -- direct on a raised grill. These were half pounders with diced onion and cheese mixed in. They came off at 15…
  • Smok'in CSI Thanks for starting this thread. Drop me an e-mail and maybe we can get together. Anyone else in AZ any interest in an AZ BGE group. Maybe we could get a skid of wicked good together. Dave
  • mule, Drop me an e-mail--- maybe we can get together. It would be nice to get an AZ group to balance the TX, MO, back east flavor..... Dave
  • Smok'in CSI, We are here in North Phoenix about 43ave and Bell -- except we also travel a lot. Ususally take our small along unless it is a real short trip, then the mini comes. Otherwise we have a large in the outside kitchen. The link to our w…
  • Dan, I really don't use the mini very often but it is handy for picnics or for short camping trips with spousal unit. Whenever there is going to be more than two of us, I take the small along. At home, I might use it for brats or burgers but real…
  • Dan, I bought a large. After a few months, I gave my offset away. Best move I made. Later added a small for camping and a mini because I got a deal on it. My favorite is still the large. [p]Dave
  • Rick Hagan, I've been all over this Q thing. Electric smokers, gas smokers, offset smokers and about every stainless gass rig Costco sold. Then I discovered the egg about 18 monts ago. Since then I have given away the smokers and saved one gasse…
    in Why Egg? Comment by CampCook April 2005